Melanzane à Saor

Melanzane in saor is a traditional dish originating from Veneto. The dish is made with a technique called in saor, where fish, seafood, or vegetables are marinated in a mixture of onions, pine nuts, raisins, olive oil, white wine, and vinegar. Although sardines are the most common choice for saor, in this case the technique is used on melanzane or eggplants. The eggplant slices are brushed with olive oil and cooked on each side until browned. They are then marinated in a mixture of onions, vinegar, pine nuts, raisins, and olive oil for at least 24 hours before serving. It's recommended to take melanzane in saor out of the fridge a few hours before serving so the dish can reach room temperature.